Description
This is a simple basic eggplant appetizer. It's different from the others because of the toasted cumin seeds.
Posted for safe keeping.
Gourmet magazine august 2008 issue.
Ingredients
- Cumin Seed
- Eggplant
- Red Onion
- Red Wine Vinegar
- Sugar
- Extra Virgin Olive Oil
- Flat Leaf Parsley
Instructions
- Toast cumin a a dry 10 inch heavy skillet over med heat, stirring occasionally, until fragrant and dark brown
- Cool, then grind to a powder in a spice grinder
- Pan roast whole eggplant in skillet over med heat, turning frequently with tongs until blackened and tender, 20 to 30 minutes
- Transfer to a cutting board and cut off and discard stem
- Scrape flesh from skin and coarsely chop
- Toss with onion, vinegar, sugar, 1 tbls oil, 1 tbls of parsley, 1 / 2 tsp toasted cumin and 1 / 2 tsp salt
- Serve in a shallow bowl drizzled with remaining tbls oil and sprinkled with remaining tbls of parsley and toasted cumin
- Serve with toasted pitas